Preparation

Preheat oven or toaster oven to 325°F. Spread ¼ cup of the coconut out on a lined baking sheet and bake for 5 minutes, until golden. Let cool.

Place the oats, chia seeds, salt and remaining coconut in a bowl. Mix well and transfer ½ cup to each of 4 Mason jars or other lidded containers.

In a liquid measuring cup, whisk the milk together with 1 tablespoon of the maple syrup. Pour ½ cup of the milk over the oats in each jar.

Spoon a little more than 1 tablespoon of the dragonfruit puree over the oats in each of the 4 jars. Top with ¼ cup of frozen wild blueberries and a tablespoon of the toasted coconut. Drizzle each jar with ½ teaspoon of the remaining maple syrup.